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These Death by Chocolate Blender Brownies are undoubtedly one of the richest things I’ve ever made. They’re not for the faint-of-chocolate-heart! Dark and fudgy, and sweetened with only fruit and honey, they’re the perfect thing if you’re craving chocolate!

It’s no secret that I’m a chocolate lover. Breakfast, lunch, dinner, dessert, snacks… any time of day is a good time for chocolate! And the darker the better, if you ask me.

Even so, in all my chocolate love I can only eat two of these beauties – and I can usually down half a pan of “regular” brownies!

For those of you fellow chocolate-lovers out there – especially dark chocolate lovers – these are for you. Not only are they dangerously delicious, they’re super easy to make: Throw everything in the blender, pour it in a pan, and bake!

Now you can have death by chocolate whenever often you get the craving.

If you just happen to be in need of some new ways to include chocolate in your diet, here are some of my other favorites. 🙂

My affiliate partner, Vitacost, has really good prices on some of the ingredients in this recipe. If you sign up through this link, you’ll get a coupon for $10 off your first purchase from Vitacost, and when your order ships, I’ll get a $10 off coupon for referring you. The cool thing about this program is that you can then refer your family and friends through your own link and YOU can get the $10 coupons too! 🙂

Thrive Market is another exceptional online grocery store. They are like Costco and Whole Foods combined in an online format. While they are a membership site, their prices are often cheaper than anywhere else. Check out this post which as a price comparison guide that I compiled between Thrive, Amazon, and Vitacost. If you sign up through this link, you will get 15% OFF your first order and I will get a coupon for referring you.

In addition, my affiliate partner, Tropical Traditions, is where I get all of my coconut products from and if you make a purchase from them through any of my links, you will receive a free copy of their Virgin Coconut Oil book, and I will receive a discount coupon for referring you.

Amazon, of course, has everything you need for this recipe. Their prices are often very good, though I love to shop around and sometimes find that Vitacost and Thrive Market have better deals. If you like saving money, it’s good to shop around! 🙂

I get all of my vanilla beans and other vanilla goodies from Beanilla. I’ve tried a ton of brands of vanilla and vanilla beans and Beanilla is by far the best quality I’ve found! Make sure you check out their Bean Bucks Rewards program so you can save on future orders.

Place everything in blender except baking soda and puree until smooth.

Pulse in baking soda and spread batter into prepared dish.

Bake for 25-30 minutes, or until knife comes out clean.

Let cool for about 10 minutes before removing.

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What is your favorite chocolate recipe? Leave a comment and link below!

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Raia is a homeschooling, stay-at-home-mom of five crazy kids. After the birth of her third child in 2010, she was diagnosed with “trauma induced gluten intolerance”. This discovery turned her whole-wheat-bread, pasta-filled life was turned upside down and set her on a mission to find out what healthy really meant for her family. Aspiring to encourage other moms wandering the allergen-infested isles of grocery stores, she started her blog, Raia’s Recipes, to share her love of simple, allergy-friendly baking (and chocolate). Her easy, healthy recipes prove that eating allergy-free doesn’t have to be difficult or expensive! When she’s not whipping up something new in the kitchen, Raia enjoys trying to keep the plants in her backyard garden alive, hanging out with her church family, eating (allergy-friendly) pizza, and dreaming about all the things she would do if she had an acre of land to homestead.

Made them tonight! WOW! They are delicious! And very fudgy! I think I needed to bake them a little longer and also grease the tins (the brownies actually don’t have any oil in them so this is really needed) but my tins are non stick so they came out – just a little mangled. I also used my food processor and I think it worked well. I’m dying to add just a TBL of gluten free flour to them to firm them up just a tad….I have more bananas so I may give it a try! Seriously this is delicious! I tried the chunky monkey cookies and they were awful – but this I can even eat the batter….

Jessica Espinoza thank you for your comment. My son is allergic to chocolate. I adore it. I’m always looking for something to make for him that’s equivalent to our brownies. I can make a carob batch for him and a batch for the rest of us.

Hi Kathy – They do have a hint of banana flavor. I just made them the other day, but had to use carob instead of cocoa since I can’t tolerate chocolate in any form. It may be that the carob is not as strong as the cocoa and doesn’t mask the banana flavor. I don’t mind the banana flavor at all though and it wasn’t overpowering to me. Hope that helps! 🙂

LOL! 😉 They do have a hint of banana flavor. I just made them the other day, but had to use carob instead of cocoa since I can’t tolerate chocolate in any form. It may be that the carob is not as strong as the cocoa and doesn’t mask the banana flavor. I don’t mind the banana flavor at all though and it wasn’t overpowering to me. Hope you guys (or just you) enjoy! 🙂

Yummy!!! However, these are a little on the bitter side. Is there a way to incorporate more coconut milk for a less bitter version? I love the dark chocolate, but my son is a milk chocolate fan, and he does like these, I would like to offer him a more “milky” option though.

Hi Janet – It depends on the type of cocoa you use. Some are much more bitter than others. If the type you’re using is too bitter, then I would cut back on the cocoa just a tad. Maybe try 3/4 cup of cocoa to start. If the batter is too thin, you could add 2-3 tsp. of coconut flour to help soak up a tad of the moisture. Hope that helps!

I just got these out of the oven. It’s more like a small cake than a brownie to me. The recipe doesn’t say what type of chocolate chips–milk or semi-sweet– and it also said 355 degree oven, which I have never heard of that, so I set the temp at 350. I love to make brownies. They were very easy and fast to make. I will be honest, these are not my favorite. Healthy alternative, yes, but a bit disappointing.

Hi Michelle – Sorry the recipe didn’t turn out as you expected! You could use any type of chocolate chip in this recipe. We’ve made it several times and it always comes out great. Most ovens can be set to any temperature between 170 and 500. My oven is digital, and goes in 5 degree increments, but even with a knob you’d be able to get pretty close to that. Thanks for stopping by!

Hi! Thank you so much for this recipe! I normally don’t take the time to post a comment on each recipe I’ve tried but I must say this is by far the best paleoish brownie recipe I’ve tried. Would I be able to sub apple sauce for the bananas? Have you tried that? I love how moist the bananas make it but I try not to have bananas. If so would a cup for cup work?

Oh wow, Daniela! Thank you so much for commenting! I’m glad you guys liked them. Applesauce might be a perfect sub. I don’t know why I didn’t think of that! I’ll have to give that a try next time I make them. I imagine a cup for cup would work. If you try it before I do, let me know how they turn out! 🙂

Hi Tracy – Sorry, I don’t have that info! I don’t provide nutrition info on my recipes since I feel there is much more that goes into health than counting calories, fat, etc. There are a number of sites you could use. This one seems to be one of the most popular: http://www.myfitnesspal.com/recipe/calculator. Have a great night! 🙂

What are you thoughts on using gelatin eggs or flax eggs or chia eggs (or a combo of the aforementioned) in place of real eggs to make this? We are primal and can do some dairy and nuts – if that helps – but my one year old is egg free at the moment.

So today I made this recipe and I have to say that I loved it. Tho I did a little changes. As I added one banana and one avocado instead of 2 bananas (as I read about other people coment that it tastes quite bananany) also I add only 1/2 cup of cocoa instead and high protein greek yogurt(total 0%) instead of the coconut milk. Maple syrup instead of honey and a bit of Stevia as still was a bit strong. And turn out amazing! !!! Thanks for sharing.

Made these tonight SO GOOD! I did sub out pumpkin for the bananas and I did 1/2 carob powder and 1/2 dark chocolate powder those were the only changes and I cannot get enough! Thank you for such a great recipe 🙂

With the holidays in a few weeks, I wanted to try these ahead of time. (Plus its brownies so bonus!)

I just made them and they are delicious!!! I didn’t have coconut milk/water so I did a Tbs and a half of coconut oil instead and because I like my brownies with huge chunks of chocolate chips I stored them in at the end. It still came out great! The brownie was perfectly flaky and gooey at once; I’m talking melt in your mouth soft. I’ll definitely be making them more often and for Christmas!

Hi Marilyn! So glad you like them! They are one of my all-time favorites! You could definitely use coconut sugar instead of honey. You may need to add a touch more liquid to the recipe to make up for the lost honey. Maybe start with a tbsp and add a little more if needed. 🙂

OMG. I feel like I am being a bad girl when I eat these. I didn’t expect them to be this amazing and this easy to make. I can’t wait to tweek them with different things like Peanutbutter. They are such a sin.

Do you think if I omit the honey and chocolate chips they will turn out okay? What going to try and make them Whole30 approved but wasn’t sure how big of a part the honey was, thoughts? Could I sub the honey with apple sauce? Thanks!

Hi Cristin! I’ve never made them without the honey, but I think subbing applesauce for that would work fine (they just won’t be as sweet). And leaving the chips out would be fine too. If you try it, let me know how it turns out and I can make a note in the recipe. 🙂

Hi Cheryl – I have not tried it, so I don’t know any exact amounts. I would probably start with 1/8 to 1/4 tsp of stevia and then adjust from there. You will definitely need to add a little more liquid and coconut milk should work nicely. If you give it a try, let us know how it turns out! 🙂

These are extremely banana-tasting. HOWEVER. They are absolutely scrumptious and very dark and fudgy. Ultimately, I decided to lean into the banana and made a pseudo-banana’s foster topping for them. I browned some ghee and coconut sugar in a saute pan with sliced bananas and then poured some over a brownie and may or may not have also topped it with coconut ice cream. My excuse is that I needed to use it up. Definitely more of a dessert than a snack, but then brownies are never going to be health food. Might as well go the extra mile!

I agree, the banana flavor came through in a much more overpowering way than I was expecting. I was hoping the cocoa would mostly negate the banana, but I was wrong. Some people may think this is a fine combination, but when I eat a brownie, I’m expecting to taste chocolate almost exclusively. I was thinking that maybe cutting back to one banana and substituting something else like almond or coconut flour might be a reasonable compromise, but I think even that might still be too much banana. Perhaps I’ll try sweet potato instead of banana altogether.

Hi Robert – The sweet potato might be lovely! I will have to give that a try some time and see how it turns out. You could perhaps try some applesauce too and a touch more flour and see how that would work. Thanks for stopping by! 🙂

I try recipes off the internet all the time and I NEVER comment, even on a successful recipe, but I absolutely had to. These are the best brownies ever. I’m always skeptical when it comes to paleo baking because most times, it doesn’t come out even close to the “real thing” but with these, I swear I couldn’t even tell they were paleo. Thank you so much for this!!!!!! I needed brownies in my life!!!!

Hi Bridget! I’ve never made these with rice milk. I think it would work, though the texture may be a little different just because coconut milk is much thicker and richer. Let me know how it turns out!

Just made these and they came out great! Didn’t like the thought of them tasting like banana so substituted dry dates. Also didn’t have coconut water or milk so just added water and they came out really sweet and chocolaty, with a moist texture. Would totally recommend!
Does anyone know how long these last? Should I refrigerate once cool or just in an air tight container is fine? Also how about freezing? Thanks!

Hi Natalie! Glad you liked them! This is by far one of my favorite recipes! If they are not going to be consumed within a day or two, I would stick them in the fridge. Also, these do freeze very well. I portion them up into individual servings and then thaw a couple hours before we want to eat them. 🙂

Omg. I made these tonight! I used green tipped bananas and instead of honey I used about 1/8 cup of a stevia/erythritol blend. Also left out the chocolate chips. Trying to make it grain free, dairy free, gluten free, and sugar free! They’re great!

I’m can’t eat any sugar, even natural, due to AI and candida. To be honest, I’m not supposed to have bananas, bit I thought, for my birthday I could cheat one time and have a banana. I haven’t cheated once in a year. Anyway, I can use stevia or birch-based Xylitol. 1) would it still work, and 2) do you know how much I would use, or should I just guess?

Hi Rochelle! Thanks for stopping by! Yes, you could definitely use stevia or xylitol. I’ve made these with erythritol / stevia combo before and they turned out great. I think I used 1/4 cup of erythritol and then a few drops of stevia. I remember having to taste it a couple times and add a drop or two more of stevia to get it sweet enough. I find that when I use the sugar alcohols and stevia in baked goods, the sweetness dissipates some in the final product, so I always make it a touch sweeter than it needs to be and it mellows while cooking. Not sure if that’s just my tastebuds or if there is an actual reason why this happens. Hope that helps some! Happy birthday!! 🙂

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